Add the coconut milk to a small pot and put to boil. Once boiling, turn off the heat and set aside.
Add the unsweetened baking chocolate, cocoa powder, erythritol and stevia powder to a powerful blender. I used my blendtec. Pulse for about 20 seconds to break the chocolate apart. You want it to just break apart enough so that you don't have huge chocolate parts left. When your chocolate is either all powder or the size of chocolate chips, it's fine.
Add the eggs and blend for a minute. You'll now have a thick chocolate cream.
Take the small opening off the lid, and while the blender is running, pour the hot milk inside in a slow and steady stream. Don't stop the blender and pour all of the milk in. Let it continue running for another 30 seconds after you've finished adding the cream and that's it. The hot milk will cook the eggs so you do not have to worry about eating raw eggs. Please do not cook it in the oven.
Your chocolate mousse will resemble chocolate liquid.